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smokeking
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Post subject: Re: 100 Layer Lasagne  Posted: Sat Mar 26, 2011 8:34 am |
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Joined: Fri Dec 19, 2008 7:44 am
Posts: 102
Location: Nantes, France
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Oh my god! The Second Coming has occurred and I'm still alive! Off to NYC for my pilgrimage!
...lou
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beccaporter
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Post subject: Re: 100 Layer Lasagne Posted: Sat Mar 26, 2011 9:06 am |
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
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What setting on your Atlas, Amy? I usually stop at 8 on mine.
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-Becca
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Amy
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Post subject: Re: 100 Layer Lasagne Posted: Sat Mar 26, 2011 9:31 am |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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beccaporter wrote: What setting on your Atlas, Amy? I usually stop at 8 on mine. My Atlas (some 25 years old) only goes to 7, and that's what I use. Amy
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Tatoosh
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Post subject: Re: 100 Layer Lasagne Posted: Mon Apr 18, 2011 8:04 am |
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Joined: Thu Mar 31, 2011 6:55 am
Posts: 516
Location: Cordillera, Luzon, Philippines
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Oh god! Something else I have to import now (the Atlas). Well, actually I saw a knock-off down in one of the smaller department stores, obviously Chinese manufacture, but all of 12 bucks or so. I may grab one to see what it can do, since I'm months and months away from my next balik bayan box (cheapest shipping to Philippines).
So it is primarily a matter of rolling the noodles much thinner than usual? And then three sauces? I didn't see much mention of cheese there. A serious component of my pedestrian lasagna, and lacking Ricotta, made with cottage cheese (along with the Mozz, of course). I will give my white cheese from buttermilk starter a shot here maybe. I was making CI's sauce pretty often a couple years ago, but this looks much more interesting.
I think the 100 layer thing for the OP's link is a "wow" factor in terms of visual and name appeal. Grabbed my attention when I saw it. Amy's sounds much more reasonable, but when I have a machine, I suspect even 20 layers will be good for me. I love this sort of stuff - it really takes a wonderful dish and makes it even more intriguing!
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Tatoosh aka Steve
Ancient Amerikano Adventuring Abroad: another fat guy up a mountain in the Philippines
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jeanf
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Post subject: Re: 100 Layer Lasagne Posted: Mon Apr 18, 2011 10:29 am |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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I was gifted an Imperia machine ( http://www.imperiapasta.com/) on Friday night! Belonged to a friend's grandmother, and they were downsizing. Anyone use one of these? And favourite pasta recipe? I plan to google and have Biba's pasta book, but any tips/tricks would be appreciated.
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Amy
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Post subject: Re: 100 Layer Lasagne Posted: Mon Apr 18, 2011 10:36 am |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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The best advice I can give is to make sure your dough is of the exact same level of tackiness throughout. (This requires a fair amount of kneading.)
I make egg pasta, and I make non-egg pasta, but the principles are the same. Get your dough to a dry(ish) stage and flour a lot as you roll. Also, you should fold (like an envelope) the dough a number of times on the thickest setting before you begin to roll down. Finally, fresh pasta takes very little cooking time...in fact, when you're making lasagna sheets you barely blanch the pasta prior to assembling.
Hope this helps. Let me know if I can answer any other questions.
Amy
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